Sunday, December 20, 2015

Mini Party Crab Cakes #SundaySupper


Heavy on the crabmeat with a few toasted fresh bread crumbs and an egg to hold them together, these crab cakes are seasoned lightly with green onion, salt and pepper, so the crab shines through.

Way back in the Sixties, my husband’s grandparents made a decision that blesses us to this day. They sold up their home in England and retired to the island of Jersey in the English Channel. They bought a house that is square and solid and will probably outlast us all. It’s not fancy but it is comfortable and we like to head here every chance we get. Yes, even as you read this, we are preparing to celebrate Christmas in Jersey and the refrigerator is full of special treats, like Jersey cream, butter and milk from genuine Jersey cows! Man, I love this place! I mean, just look at it! This view is a two-minute walk from our front door. And down below, it's a gorgeous white sand beach.



Since Jersey is an island, fresh seafood is plentiful. One of our favorite lunches is simplicity itself. There’s salad and bread, sure, and there must be chilled white or rosé wine, but the focus of the meal is large brown crabs or as they are known on the island, chancre crabs. Everybody gets one to hammer and pick at. These are large guys and they have a lot of meat in them!



Their meat is also perfect for making crab cakes. I must confess that I am a crab cake purist. A little toasted breadcrumbs, some green onions, salt and pepper, plus an egg for binding. That’s it. No dipping them in stuff and adding more breadcrumbs to the outside. No frying in a lot of oil. And definitely, definitely, no Old Bay spices! I know they are traditional in a lot of places but I want to taste the CRAB, not mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. What a mouthful. Go ahead, leave me a comment about how fabulous Old Bay is and I’ll surely thank you for stopping by, and I hope we can still be friends, but I say bring on the crabby tasting crab cakes!

These little guys are perfect for serving as an appetizer, straight, just as they are. Or pop them on to some pretty greens tossed with a light vinaigrette for a salad starter, perfect for any dinner party. They can be pan-fried ahead of time and rewarmed in the oven, or just formed into cakes and chilled, then cooked as guests arrive and passed 'round hot.

Nowadays pasteurized fresh crabmeat can be found in the refrigerator section of most supermarkets and will last for ages unopened. Since the other ingredients are staples in almost any kitchen, last minute guests can pop by and you can have these babies ready to serve in very little time.

And that is why they are perfect for our Sunday Supper theme of last minute holiday recipes! Many thanks to Wendy of Wholistic Woman and T.R. of Gluten Free Crumbley for hosting this helpful event! If you are still scrambling for holiday recipes, make sure to scroll on down to check out the whole link list.

Ingredients for about 20 crab cakes
1.1 lbs or 500g crab meat
1-2 slices fresh brown bread
Large bunch green onions
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large egg
Drizzle olive oil – for the pan

Method
Toast your bread in a warm oven to dry it out, then use a food processor to make it into bread crumbs. Ideally, you’d like to end with about 2/3 cup or 60g of crumbs. Bread slices vary in size so use your judgment about how many to toast.

Pick through the crabmeat carefully to remove any bits of shell that might have been missed.

Chop your green onions – just the green bits – into small pieces.



Combine all of the ingredients – except the oil - in a bowl and mix well.



Cover a large plate with cling film. This will make it easier to remove your crab cakes because you can lift the cling film to tip the cakes up so you can get under them, if necessary.

Dampen your hands with water so the mixture doesn’t stick to them. Scoop a couple of tablespoons of the crab into your wet hands and mold your crab cakes, setting them on the cling film covered plate. Keep your hands damp or the crab will start to stick!



At this point, you can chill them, covered with more cling film to cook later.

Or warm a non-stick pan over a medium heat and drizzle in a little olive oil.

Fry the crab cakes a few at a time for just a few minutes on each side, until they are golden on both sides.

Get two pans going if you need them done quicker and you can multitask!


If you aren’t passing them right over to your waiting guests, remove the cakes to a foil-lined baking pan and keep them warm in a very slow oven. They can also be chilled at this point and rewarmed later in a medium oven.

Twenty little crab cakes all in a row. 


Enjoy!



Looking for last minutes holiday recipe inspiration?

Beverages
Breakfast
Appetizers
Main Dishes
Side Dishes
Desserts




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